{"id":371,"date":"2025-09-01T08:41:24","date_gmt":"2025-09-01T08:41:24","guid":{"rendered":"https:\/\/carole.jaimonsite.be\/?p=371"},"modified":"2025-10-06T12:07:21","modified_gmt":"2025-10-06T12:07:21","slug":"les-farines-panifiables","status":"publish","type":"post","link":"https:\/\/www.carole-equeter.com\/en\/les-farines-panifiables\/","title":{"rendered":"Les farines panifiables"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_padding=\u00a0\u00bb3px|||||\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<h1 class=\"wp-block-heading\">Ingr\u00e9dients sous la loupe<\/h1>\n<p>Lorsqu\u2019on parle de pain, toutes les farines ne se valent pas. En r\u00e9alit\u00e9, seules trois c\u00e9r\u00e9ales sont dites<span>\u00a0<\/span><strong>panifiables<\/strong>, c\u2019est-\u00e0-dire qu\u2019elles poss\u00e8dent les qualit\u00e9s n\u00e9cessaires pour assurer une bonne lev\u00e9e de p\u00e2te et donner un pain a\u00e9r\u00e9 : le<span>\u00a0<\/span><strong>froment (bl\u00e9)<\/strong>, l\u2019<strong>\u00e9peautre<\/strong><span>\u00a0<\/span>et le<span>\u00a0<\/span><strong>seigle<\/strong>.<\/p>\n<p>La raison ? Ces c\u00e9r\u00e9ales contiennent suffisamment de<span>\u00a0<\/span><strong>gluten<\/strong>, un r\u00e9seau de prot\u00e9ines \u00e9lastiques form\u00e9 par la<span>\u00a0<\/span><strong>gliadine<\/strong><span>\u00a0<\/span>et la<span>\u00a0<\/span><strong>glut\u00e9nine<\/strong>. C\u2019est lui qui pi\u00e8ge le gaz carbonique (CO\u2082) produit lors de la fermentation et qui permet d\u2019obtenir une p\u00e2te souple et a\u00e9rienne.<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Le froment (bl\u00e9 moderne)<\/strong><span>\u00a0<\/span>\u2192 contient en moyenne<span>\u00a0<\/span><strong>10\u201312 % de prot\u00e9ines<\/strong>, dont la majorit\u00e9 sont celles qui forment le gluten (gliadine et glut\u00e9nine). C\u2019est la c\u00e9r\u00e9ale la plus panifiable, id\u00e9ale pour des pains bien a\u00e9r\u00e9s.<\/li>\n<li><strong>L\u2019\u00e9peautre (bl\u00e9 ancien)<\/strong><span>\u00a0<\/span>\u2192 bien que plus riche en prot\u00e9ines, son gluten est moins tenace, donc les p\u00e2tes obtenues sont moins \u00e9lastiques. Les pains \u00e0 l\u2019\u00e9peautre l\u00e8vent correctement mais donnent des mies plus fragiles.<\/li>\n<li><strong>Le seigle<\/strong><span>\u00a0<\/span>\u2192 contient moins de gluten que le bl\u00e9 et l\u2019\u00e9peautre, avec tr\u00e8s peu de glut\u00e9nine. De plus, il est riche en fibres sp\u00e9cifiques (pentosanes) qui retiennent beaucoup d\u2019eau. R\u00e9sultat : des pains plus compacts et collants, \u00e0 moins d\u2019\u00eatre m\u00e9lang\u00e9s avec du froment.<\/li>\n<\/ul>\n<p><span>\u00a0<\/span>Je reviendrai dans un prochain article plus en d\u00e9tail sur le r\u00f4le fascinant du gluten.<\/p>\n<p>Parmi ces trois c\u00e9r\u00e9ales, c\u2019est donc le froment qui pr\u00e9sente la plus forte teneur en gluten. Voil\u00e0 pourquoi on le retrouve dans la majorit\u00e9 des recettes de base.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<h2 class=\"wp-block-heading\">Farine compl\u00e8te, demi-grise ou blanche<\/h2>\n<p>La diff\u00e9rence entre une farine compl\u00e8te et une farine blanche r\u00e9side dans la partie du grain utilis\u00e9e :<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>La farine compl\u00e8te<\/strong><span>\u00a0<\/span>est obtenue en broyant l\u2019int\u00e9gralit\u00e9 du grain de c\u00e9r\u00e9ale, c\u2019est-\u00e0-dire :\n<ul class=\"wp-block-list\">\n<li>le<span>\u00a0<\/span><strong>son<\/strong>, son enveloppe protectrice, tr\u00e8s riche en fibres,<\/li>\n<li>l\u2019<strong>amande<\/strong><span>\u00a0<\/span>(ou endosperme), qui concentre l\u2019amidon et les prot\u00e9ines (dont le gluten),<\/li>\n<li>le<span>\u00a0<\/span><strong>germe<\/strong>, qui contient des lipides, vitamines et min\u00e9raux.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>Dans les moulins industriels, le germe est souvent retir\u00e9 pour \u00e9viter le rancissement et servir \u00e0 d\u2019autres produits.<br \/><span>\u00a0<\/span>R\u00e9sultat : une farine compl\u00e8te est plus riche en fibres, mais sa proportion relative de gluten est moindre par rapport \u00e0 l\u2019amidon et aux fibres, ce qui limite la lev\u00e9e.<\/p>\n<ul class=\"wp-block-list\">\n<li><strong>La farine blanche<\/strong><span>\u00a0<\/span>est obtenue en ne conservant que l\u2019amande : elle contient principalement de l\u2019amidon et du gluten. C\u2019est une farine plus facile \u00e0 travailler, qui donne des pains volumineux et bien a\u00e9r\u00e9s.<\/li>\n<li><strong>La farine demi-grise<\/strong><span>\u00a0<\/span>se situe entre les deux : un bon compromis entre lev\u00e9e et richesse nutritionnelle.<\/li>\n<\/ul>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<h2 class=\"wp-block-heading\">C\u00f4t\u00e9 Nutrition &amp; Sant\u00e9<\/h2>\n<p>Plus une farine est compl\u00e8te, plus elle est riche en fibres, vitamines et min\u00e9raux. Ces fibres sont int\u00e9ressantes pour la digestion et la sati\u00e9t\u00e9. Cependant, elles limitent la disponibilit\u00e9 du gluten, et donc la l\u00e9g\u00e8ret\u00e9 du pain.<\/p>\n<p>En cuisine, on recommande de<span>\u00a0<\/span><strong>m\u00e9langer<\/strong><span>\u00a0<\/span>ou de \u00ab<span>\u00a0<\/span><strong>corriger<\/strong><span>\u00a0<\/span>\u00bb les farines pour obtenir un bon \u00e9quilibre : par exemple, moiti\u00e9 farine compl\u00e8te et moiti\u00e9 farine blanche. On profite ainsi des fibres et nutriments de la farine compl\u00e8te, tout en garantissant une lev\u00e9e correcte gr\u00e2ce \u00e0 la teneur en gluten plus importante de la farine blanche.<\/p>\n<p><span>\u00a0<\/span>Autre aspect nutritionnel int\u00e9ressant : les farines compl\u00e8tes ont aussi un<span>\u00a0<\/span><strong>indice glyc\u00e9mique plus bas<\/strong><span>\u00a0<\/span>que les farines blanches. Nous en reparlerons dans un prochain article consacr\u00e9 \u00e0 l\u2019index glyc\u00e9mique et \u00e0 son impact sur notre sant\u00e9.<\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<h2 class=\"wp-block-heading\">En bref<\/h2>\n<p>La farine est bien plus qu\u2019une simple poudre blanche : c\u2019est la base de toute panification, un m\u00e9lange subtil de fibres, d\u2019amidon et de prot\u00e9ines qui conditionne autant la texture que la valeur nutritionnelle du pain.<\/p>\n<p>Dans les prochains articles, nous plongerons au c\u0153ur du<span>\u00a0<\/span><strong>gluten<\/strong>, pour comprendre pourquoi il est \u00e0 la fois indispensable en boulangerie et controvers\u00e9 dans nos assiettes, et nous d\u00e9taillerons la<span>\u00a0<\/span><strong>d\u00e9nomination des diff\u00e9rentes farines<\/strong><span>\u00a0<\/span>(T45, 00, etc.).<\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<h2 class=\"wp-block-heading\">Pour aller plus loin<\/h2>\n<p>Si ce sujet vous passionne et que vous voulez mettre la main \u00e0 la p\u00e2te :<\/p>\n<p><strong>Mon livre \u201cPain, mie &amp; Cie\u201d<\/strong><span>\u00a0<\/span>vous guide pas \u00e0 pas pour r\u00e9aliser chez vous pains, brioches et autres d\u00e9lices, toujours avec une petite pinc\u00e9e de science.<br \/><span>&gt; &#8230;.<\/span><\/p>\n<p><strong>Mes ateliers de boulangerie et p\u00e2tisserie<\/strong><span>\u00a0<\/span>vous permettent d\u2019apprendre dans une ambiance conviviale et bienveillante, en repartant avec vos cr\u00e9ations et plein d\u2019astuces pratiques.<br \/><span>&gt; &#8230;<\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients sous la loupe Lorsqu\u2019on parle de pain, toutes les farines ne se valent pas. En r\u00e9alit\u00e9, seules trois c\u00e9r\u00e9ales sont dites\u00a0panifiables, c\u2019est-\u00e0-dire qu\u2019elles poss\u00e8dent les qualit\u00e9s n\u00e9cessaires pour assurer une bonne lev\u00e9e de p\u00e2te et donner un pain a\u00e9r\u00e9 : le\u00a0froment (bl\u00e9), l\u2019\u00e9peautre\u00a0et le\u00a0seigle. La raison ? Ces c\u00e9r\u00e9ales contiennent suffisamment de\u00a0gluten, un r\u00e9seau [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[44],"tags":[27,28,29,30,31,32,33,34],"class_list":["post-371","post","type-post","status-publish","format-standard","hentry","category-ingredient","tag-cuisine","tag-farine","tag-gluten","tag-levure","tag-nutrition","tag-pain","tag-sante","tag-science"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Les farines panifiables - Carole Equeter<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.carole-equeter.com\/en\/les-farines-panifiables\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les farines panifiables - Carole Equeter\" \/>\n<meta property=\"og:description\" content=\"Ingr\u00e9dients sous la loupe Lorsqu\u2019on parle de pain, toutes les farines ne se valent pas. En r\u00e9alit\u00e9, seules trois c\u00e9r\u00e9ales sont dites\u00a0panifiables, c\u2019est-\u00e0-dire qu\u2019elles poss\u00e8dent les qualit\u00e9s n\u00e9cessaires pour assurer une bonne lev\u00e9e de p\u00e2te et donner un pain a\u00e9r\u00e9 : le\u00a0froment (bl\u00e9), l\u2019\u00e9peautre\u00a0et le\u00a0seigle. La raison ? Ces c\u00e9r\u00e9ales contiennent suffisamment de\u00a0gluten, un r\u00e9seau [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.carole-equeter.com\/en\/les-farines-panifiables\/\" \/>\n<meta property=\"og:site_name\" content=\"Carole Equeter\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/DrCaroleEqueter\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-09-01T08:41:24+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-10-06T12:07:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.carole-equeter.com\/wp-content\/uploads\/2025\/09\/qui_est_carole_equeter.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1600\" \/>\n\t<meta property=\"og:image:height\" content=\"900\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Carole Equeter\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Carole Equeter\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.carole-equeter.com\/les-farines-panifiables\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.carole-equeter.com\/les-farines-panifiables\/\"},\"author\":{\"name\":\"Carole Equeter\",\"@id\":\"https:\/\/www.carole-equeter.com\/#\/schema\/person\/9b605a4dd7b7dbcdb086793b39d80b19\"},\"headline\":\"Les farines panifiables\",\"datePublished\":\"2025-09-01T08:41:24+00:00\",\"dateModified\":\"2025-10-06T12:07:21+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.carole-equeter.com\/les-farines-panifiables\/\"},\"wordCount\":933,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.carole-equeter.com\/#organization\"},\"keywords\":[\"cuisine\",\"farine\",\"gluten\",\"levure\",\"nutrition\",\"pain\",\"sant\u00e9\",\"science\"],\"articleSection\":[\"Ingr\u00e9dient\"],\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.carole-equeter.com\/les-farines-panifiables\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.carole-equeter.com\/les-farines-panifiables\/\",\"url\":\"https:\/\/www.carole-equeter.com\/les-farines-panifiables\/\",\"name\":\"Les farines panifiables - 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En r\u00e9alit\u00e9, seules trois c\u00e9r\u00e9ales sont dites\u00a0panifiables, c\u2019est-\u00e0-dire qu\u2019elles poss\u00e8dent les qualit\u00e9s n\u00e9cessaires pour assurer une bonne lev\u00e9e de p\u00e2te et donner un pain a\u00e9r\u00e9 : le\u00a0froment (bl\u00e9), l\u2019\u00e9peautre\u00a0et le\u00a0seigle. La raison ? 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